Foolproof Turkey Gravy Recipe (2024)

FAQs

What can I add to turkey gravy to make it taste better? ›

Turkey Gravy Ingredients

Butter: Salted or unsalted butter can be used, but I would not use a butter substitute. Flour: Thickens the gravy by combining with the butter to make a roux. Some turkey gravy recipes call for cornstarch, but I prefer to use flour.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Bonus: Seasoning for Tasty Gravy

I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.

A traditional roux uses roughly an equal amount of flour and fat, but gravies often call for a bit more flour than that, to ensure the gravy is thick enough. (The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.)

It's bland.

The solution: The first thing you should try is adding a little more salt, as salt helps bring out the inherent flavors of the gravy that you didn't taste before. If that doesn't work, add umami (savory)-heavy condiments like soy sauce or Worcestershire sauce.

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

Melt butter in a medium-sized sauce pan. Add flour and whisk constantly until mixture is golden caramel color and smells fragrant (3-5 minutes). Slowly whisk in liquids, while whisking, until mixture is smooth. Bring to a simmer and cook until thickened and bubbly, 5 minutes or longer.

Add More Flour

Instead, you need to make a paste of roughly equal parts flour and softened butter, mashing them together until completely smooth, then whisk this paste into the gravy a tablespoon or two at a time, until the gravy has thickened appropriately.

Thus, turkey gravy is a brown gravy. You can also make brown gravy with the drippings from other kinds of meat, such as a roast or chicken. White gravy is made with milk, fat, and a thickening agent; white gravy is made without drippings, and with sausage added is popular for biscuits and gravy.

How to make gravy from turkey drippings Martha Stewart? ›

Pour in defatted drippings (use only 2 tablespoons of those from dry-brined bird) and 2 cups stock; bring to a boil. Combine remaining 1/2 cup stock and cornstarch in a small jar, seal it, and shake to combine. Pour cornstarch mixture into boiling mixture in pan and boil until thickened, 2 to 3 minutes.

Another way to add thickness using flour is to add water to flour and whisk until you have a smooth paste. This is known as a slurry in cooking, and is defined as a mixture of an equal amount of flour and water. Add the slurry to your gravy and stir constantly, as the sauce heats up it should begin to thicken.

When it's hot, gravy should be thick enough to just coat the back of a spoon, but not so thick that it sticks to the spoon like glue. If your gravy is hot and still too thick, add broth a little at a time to thin it out. Remember to check the seasoning when you're done and adjust if needed.

If your gravy is too pale, a splash of soy sauce will darken it and add plenty of flavour. Scrape up the flavour-filled crusty bits from the bottom of the pan with a wooden spoon. It really intensifies the gravy.

Use flavorful liquids: Instead of using water, try using chicken or beef broth to make your gravy. This will add depth and richness to the flavor. Add herbs and spices: Consider adding herbs and spices to your gravy to enhance the flavor. For example, you can add a pinch of thyme, sage, or rosemary.

Similar to flour, cornstarch is another ingredient that can be used to make gravy thicker. With cornstarch, making a slurry is also an option, but with 1 tablespoon of cornstarch whisked into cold water. Again, you'll want to add the slurry in increments so you don't over-thicken the gravy.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.